People tell me all the time that they hate mayonnaise. Even for those of us who like it, too much is a turnoff. This clean, fresh spin on traditional chicken salad is lighter and healthier for both mayo and non-mayo fans.

6 to 8 servings

¼ cup white balsamic reduction
¼ cup whole grain mustard
3 Tbsps Dijonnaise
1 lemon – juiced
2 garlic cloves – minced
2 tsps Italian seasoning
Kosher salt and freshly ground black pepper
½ cup extra virgin olive oil

2 ½ lbs chicken tenderloins
2 Tbsps olive oil
Kosher salt and freshly ground black pepper
1 cup chopped celery
¼ cup fresh basil – minced
¼ cup fresh chives – sliced
2 Tbsps fresh dill – minced
1 Tbsp fresh parsley – minced
Grilled bread – for serving
Lettuce cups – for serving

Make the dressing by whisking ingredients together in a small bowl or shaking them in a glass jar.

Begin the salad by preheating your oven to 425F. On a baking sheet, toss the chicken with olive oil and a heavy sprinkle of salt and pepper. Roast for 15 to 20 minutes, or until cooked through, then let cool.

Dice the chicken tenders into small cubes and place in a large bowl. Add the celery, basil, chives, dill, parsley, and dressing. Toss until all the chicken is coated in the dressing and herbs. Taste for seasoning and add more salt and pepper if needed. Serve with grilled bread and lettuce cups. 

TIP: Refrigerating the salad before serving enhances the flavor. Can be stored in an air-tight container for up to three days. 


Reginelli Recommends: Vinho Verde Vinho Verde from Portugal is a lovely summer wine. Light and spritzy, it’s perfect for picnics, porches, patios, and chicken salad. Keep your cool and serve well chilled. $10.99.